Hash Browns


5 from 63 votes
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Learn how to make hash browns that are better than fast-food restaurants. Crispy on the outside and fluffy inside, these homemade patties can be made in a big batch and frozen for later. 

hash browns.

Growing up, we were obsessed with McDonald’s hash browns. Sure, we loved the sausage McMuffin but the highlight was always the potato side. There was something magical about them and they had the perfect balance of crispiness on the outside. 

After using my air fryer to cook up frozen hash browns, I wanted to have a go at making them from scratch, and I’m utterly obsessed. 

Table of Contents
  1. Homemade Hash Browns
  2. Ingredients needed
  3. How to make hash browns
  4. Tips to make the best recipe
  5. Storage instructions
  6. What to serve with these
  7. Frequently asked questions
  8. Hash Browns (McDonald’s Style!) (Recipe Card)

Homemade Hash Browns

My hash brown recipe is famous amongst my friends and family and for good reason- they taste like the classic ones from McDonald’s, except better!

  • It’s super crispy. These fast food-style patties are a lot crispier than regular hash browns that feature simple, shredded potato patties. 
  • They are gluten-free. Unlike many homemade recipes, this one doesn’t call for wheat flour and other gluten-containing ingredients. 
  • It’s better than store-bought. While using store-bought patties is easy and convenient, most of these frozen foods contain unwanted additives. 
  • They are freezer-friendly. Un-cooked hash browns can be frozen for up to 3 months. Make them once, and enjoy them whenever you are craving homemade fast food. 

If you can’t eat hash browns because of the high number of carbohydrates they contain, try keto hash browns. They are just as crispy and delicious. 


Ingredients needed

  • Potatoes. Use low-moisture potatoes, such as Russets. Waxy potatoes have a high water content and don’t work well for making these super crispy.
  • Potato flour. Also known as potato powder, this powder helps bind all ingredients together. 
  • Rice flour. Another ingredient that helps these hold their shape. 
  • Cornstarch. Enhances the crispiness. 
  • Onion powder. To flavor.
  • Butter. To pre-cook the shredded potatoes. 

Dietary swap

If you follow a vegan or dairy-free diet, swap out the butter for dairy-free butter or margarine.

  • Oil. To fry them. Any cooking oil will work. I recommend using one with a high smoke point, like peanut or safflower oil. 
  • Salt. To taste. 

How to make hash browns

Making this recipe does take a little effort, however, the process itself is quite easy.

Step 1 – Shred and drain the potatoes

Peel and shred the potatoes using the coarse side of your box grater. Transfer the grated potatoes into a bowl filled with salted ice-cold water. Soak the potatoes in cold water for 15 minutes. Then rinse and drain well using your hands. Remove the excess water from the potatoes using paper towels. 

shredded potatoes.

Step 2 – Make the potato mixture

Add a knob of butter to a heated pan and add the shredded potatoes. Cook the potatoes on medium heat until they are par-cooked. In other words, the potatoes should be half-cooked and half-raw. Make sure to not brown them. 

cooked shredded potatoes.

Transfer the potatoes into a large mixing bowl and let them cool. Once cooled, add the potato powder, rice flour, cornstarch, onion powder, and salt. Add a tablespoon of water. Mix well so that a dough-like mixture forms. 

hash brown dough.

Step 3 – Shape the potatoes

Transfer the potato mixture onto a sheet of parchment paper. Add another sheet of parchment paper on top and flatten using a rolling pin. The thickness of the hash browns should be around ½ inch. 

Once you have flattened the potato mixture, chill it for 4 to 6 hours.

shaped hash browns.

Step 4 – Fry and serve

Heat an ample amount of oil in a deep frying pan. When the oil is heated to 325F degrees, add the potatoes and fry for a few minutes per side until they are golden on both sides.

frying hash browns.

Let the hash browns cool on a wire rack to remove excess oil and dry crumbs before serving.

how to make hash browns.

Tips to make the best recipe

  • Always soak the potatoes in cold water. You may be tempted to skip this step to make the process of making hash browns faster. However, soaking the potatoes in cold water is an efficient way to get rid of extra starch and make super crispy hash browns. 
  • If you are having a hard time draining the shredded potatoes with your hands, use a cheesecloth to squeeze out the excess water. 
  • Add some grated cheddar cheese to the potato mixture for cheesy hash browns. You can also use slices of mozzarella cheese to make stuffed hash browns
  • Use more spices to flavor the potatoes. Garlic powder, black pepper, and paprika are some classic spices to use for these potato patties. If you want to experiment with flavors, you can also add cumin, turmeric, and smoked paprika. 

Storage instructions

To store: Store leftovers in an airtight container in the fridge for up to 4 days. 

To reheat. If you want to make leftovers crispy again, reheat them in a skillet over medium heat. Add the hash browns to a heated pan along with a drizzle of oil and cook until heated through. 

To freeze. Freeze uncooked hash browns for up to 3 months.

homemade hash browns.

What to serve with these

Anything savory or egg-based is always a winner to pair with these crispy potatoes.

More savory breakfast recipes

Frequently asked questions

How do you get hash browns to stick together?

Flour and starch are commonly used to help hash browns stick together. You can add an egg if you like, but the flour mix is sufficient.

Do you have to blanch potatoes before making hash browns?

Blanching the potatoes is not a necessary step when making hash browns, however, you can do it if you are aiming for very tender hash browns. 

How long should you soak potatoes for hash browns?

You should soak the shredded potatoes in water for a minimum of 15 minutes. If you have time, you can leave the potatoes in cold water overnight to get rid of as much starch as possible. 

hash brown recipe.

Hash Browns (McDonald’s Style!)

5 from 63 votes
Learn how to make hash browns with this homemade recipe that tastes better than McDonald's! They are extra crispy and can be frozen to enjoy later.
Servings: 12 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • 2 large potatoes
  • 1 1/2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 tablespoon potato starch
  • 1 tablespoon cornstarch
  • 3 tablespoons rice flour
  • 1 tablespoon water


  • Using a box grater, grate the potatoes then transfer them to a bowl of ice water and let it sit for 20 minutes.
  • Drain the water and squeeze out as much moisture from the potatoes as possible.
    shredded potatoes.
  • Add butter to a non-stick pan and place over medium heat. Add the shredded potatoes and cook for 15 minutes.
    cooked shredded potatoes.
  • Transfer the potatoes into a bowl and let it cool slightly. Once cool, add the remaining ingredients until a thick dough remains. If the dough is too thick, add a splash more water.
    hash brown dough.
  • Using your hands, shape the mixture into rectangular hash browns. Transfer them to a lined plate and refrigerate for at least two hours.
    shaped hash browns.
  • Add an inch of oil to a non-stick pan or pot. Once hot, add the chilled hash browns and cook for 2-3 minutes on each side, or until golden.
    frying hash browns.
  • Place the cooked hash browns on a wire rack until ready to serve.
    how to make hash browns.


TO STORE: Store cooked hash browns in an airtight container in the fridge for up to 4 days. 
TO REHEAT: To make leftover hash browns crispy again, reheat them in a skillet over medium heat. Add the hash browns to a heated pan along with a drizzle of oil and cook until heated through. 
TO FREEZE: Freeze uncooked hash browns for up to 3 months. Flash-freeze the hash brown triangles and store them in an airtight container or bag. 
Recipe loosely adapted from Bharatzkitchen.com 


Serving: 1hash brownCalories: 72kcalCarbohydrates: 13gProtein: 1gFat: 2gSodium: 209mgPotassium: 268mgFiber: 1gVitamin A: 45IUVitamin C: 12mgCalcium: 9mgIron: 1mgNET CARBS: 12g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    Has anyone tried to cook then freeze after cooling? It would be quicker for us to reheat in air fryer on busy mornings that way! Thanks 😊

  2. 5 stars
    Hi guys! This recipe is great but for some reason my patties are super greasy. I have a thermometer and I heat the oil to 350 degrees. Not sure why they are so greasy.

  3. 5 stars
    OMG your recipes are so good we were making a small McDonalds shop in the house and this recipe was perfect we also made the best homemade crunch bars they were awesome too.

    1. 5 stars
      These were the best hash browns I’ve ever had. Way better than the McDonald’s ones, in my opinion. Crispy on the outside, soft and almost mashed-like consistency on the inside. Definitely making this again (and doubling the recipe – they didn’t last very long in my house)

    1. My, my, how rude, Marie. Smh. My guess is to put it in your memos and proceed from there, or screen shot it. Either way, enjoy the recipe, thank Arman for it, and then apologize! Just my thoughts on the matter….

    2. Actually I scrolled back through and I think I saw 5 places with Pinterest pin link and then Facebook and twitter each near the bottom of the article. You must have been distracted by the wonderful recipe and missed every one!

      This recipe looks amazing and I hope to try it soon😁😋thanks for creating and sharing it😍